Place the butter, sugar and syrup in a heavy based saucepan and cook over a moderate heat. Stir until the butter has melted. Remove from the heat and stir in the oats, mixed fruit and culinary lavender grains, until evenly coated in the syrup.

Spread the mixture out in the prepared ti, level the surface with the back of a wooden spoon. Bake for 25 - 30 minutes unitl a deep golden colour around the egdes. The mixture should still be soft in the centre. Leave in the tin until almost cold.

Turn out onto a board and cut into 18 bars. Can be stored in an airtight container for up to a week.